Crispy chicken bites drenched in the most addictive sweet-and-spicy sauce, this is the bang bang chicken that’s taking over dinner tables everywhere. But here’s what the viral videos don’t tell you: most homemade versions are either soggy disasters or sauce-less disappointments that taste nothing like your favorite restaurant.
After perfecting this recipe through 18 family taste tests (including convincing my sauce-skeptical husband and picky teenage daughter), I’ve cracked the code for restaurant-quality bang bang chicken that’s actually easier than ordering takeout.
The game-changer isn’t just the air fryer, it’s the double-coating technique that creates shatteringly crisp chicken that holds up to the most generous sauce coating. No soggy bottoms, no bland bites, just pure sweet-heat perfection that disappears before you can say “leftovers.”
Here’s what you’ll master today:
- The cornstarch secret that creates restaurant-level crunch
- How to make bang bang sauce that actually sticks (and stays put!)
- The temperature technique that prevents dry chicken every single time
- 3 spice level variations so everyone at your table stays happy
Let’s turn your kitchen into the takeout destination your family never knew they needed!
Table of Contents
Why Most Bang Bang Chicken Fail
Mistake 1: Using Only Flour for Coating Plain flour creates pale, soft coating that gets soggy instantly. The cornstarch-flour combo creates that signature crispy shell that stays crunchy under sauce.
Mistake 2: Making Sauce Too Thin
Watery sauce slides right off the chicken. The perfect bang bang sauce should coat a spoon and cling to every crispy surface.
Mistake 3: Overcooking the Chicken High heat for too long creates dry, tough chicken. The sweet spot is 390°F for exactly 12-15 minutes depending on size.
Mistake 4: Adding Sauce Too Early Sauce on hot-from-the-fryer chicken creates steam and kills the crispiness. Cool for 3 minutes, then sauce for perfection.
The Perfect 3-Step Method
Step 1: Create the Ultimate Crispy Coating (8 minutes)
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Cut into 1-inch bite-sized pieces (uniform size is key!)
Dry Coating Mixture:
- ½ cup all-purpose flour
- ½ cup cornstarch (the crispiness secret!)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Wet Coating:
- 2 large eggs, beaten
- 2 tablespoons buttermilk (for extra tenderness)
The Critical Technique:
- Pat chicken pieces completely dry with paper towels
- Whisk all dry ingredients in shallow bowl
- Beat eggs and buttermilk in separate shallow bowl
- Dip each chicken piece: dry coating → wet coating → dry coating again
- Let coated chicken rest on wire rack for 5 minutes (helps coating stick)
Pro Tip: The double-coating method creates an extra-thick shell that stays crispy even under generous sauce coverage.
Step 2: Air Fry to Golden Perfection (15 minutes)
Settings:
- Temperature: 390°F (sweet spot for juicy interior, crispy exterior)
- Time: 12-15 minutes depending on chicken size
- Method: Flip once at 8-minute mark
The Process:
- Preheat air fryer to 390°F for 3 minutes
- Spray basket lightly with cooking oil
- Place chicken pieces in single layer (don’t overcrowd!)
- Spray tops of chicken lightly with oil
- Cook 8 minutes, flip each piece
- Cook 4-7 more minutes until internal temp hits 165°F
- Remove and let cool 3 minutes before saucing
Visual cues for doneness: Deep golden brown color, crispy sound when tapped with tongs, juices run clear when pierced.
Step 3: Sauce Like a Pro (5 minutes)
The Perfect Bang Bang Sauce:
- ½ cup mayonnaise (full-fat for best texture)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon honey (balances the heat)
The Application Technique:
- Whisk all sauce ingredients until smooth
- Taste and adjust heat level as needed
- Let chicken cool 3 minutes after air frying
- Toss warm (not hot!) chicken in sauce until evenly coated
- Serve immediately for maximum crispiness
Success Secret: Room temperature sauce + slightly cooled chicken = coating that sticks without creating steam.
Sauce Mastery Guide
Consistency Check:
Perfect bang bang sauce should coat the back of a spoon and cling to chicken without dripping off immediately. Too thin? Add more mayo. Too thick? Add a teaspoon of rice vinegar.
Heat Level Testing:
Start with 1 tablespoon sriracha, taste, then add more. Remember you can always add heat, but you can’t take it away!
Make-Ahead Sauce:
Sauce can be made up to 3 days ahead and stored in refrigerator. Bring to room temperature before using for best coating ability.
Sauce Troubleshooting:
- Too spicy: Add more honey and mayo
- Too sweet: Add more rice vinegar and sriracha
- Too thick: Thin with rice vinegar, not water
- Separating: Whisk vigorously or blend for 10 seconds
Quick Troubleshooting
Problem: Coating isn’t crispy enough
Fix: Ensure cornstarch is in the mix, don’t skip the oil spray, increase temp to 400°F
Problem: Chicken is dry
Fix: Don’t overcook! Use meat thermometer – 165°F internal temp is perfect
Problem: Sauce slides off chicken
Fix: Let chicken cool 3 minutes before saucing, make sure sauce is thick enough
Problem: Uneven browning
Fix: Cut chicken pieces same size, don’t overcrowd basket, flip at exact 8-minute mark
Perfect Air Fryer Bang Bang Chicken Recipe
Ingredients
For the Chicken:
- 1.5 lbs boneless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs
- 2 tablespoons buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking oil spray
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon honey
For Serving:
- Cooked jasmine rice
- Sliced green onions
- Sesame seeds
- Lime wedges
Method
Step 1: Prepare the Coating
- Mix flour, cornstarch, and all spices in shallow bowl
- Beat eggs and buttermilk in separate shallow bowl
- Pat chicken pieces dry, then double-coat: dry → wet → dry
- Let rest on wire rack for 5 minutes
Step 2: Air Fry
- Preheat air fryer to 390°F
- Arrange chicken in single layer, spray with oil
- Cook 8 minutes, flip, cook 4-7 more minutes until 165°F internal
- Let cool 3 minutes
Step 3: Make Sauce and Serve
- Whisk all sauce ingredients until smooth
- Toss slightly cooled chicken in sauce until coated
- Serve immediately over rice with garnishes
Serves: 4-6 | Prep: 15 min | Cook: 15 min | Total: 30 min
Notes
- Chicken thighs stay juicier than breasts
- Don’t skip the cooling time before saucing
- Double-coating is essential for crispiness
- Sauce can be made 3 days ahead
3 Spice Level Variations
1. Family-Friendly Mild
Use only 1 teaspoon sriracha, add extra honey. Perfect for kids and heat-sensitive family members. Still packed with flavor, just gentle heat.
2. Medium Heat Classic
Standard recipe as written – 1 tablespoon sriracha. The perfect balance most families love. Noticeable warmth without overwhelming.
3. Fire Lover’s Hot
Increase sriracha to 2 tablespoons, add ½ teaspoon cayenne to the coating. For those who want serious heat with their sweet.
Perfect Pairings
Complete Meal Ideas:
- Bang bang chicken + jasmine rice + steamed broccoli
- Over Asian slaw for fresh crunch contrast
- In lettuce wraps for low-carb option
- With coconut rice for tropical vibes
Family-Style Serving:
- Large platter with toothpicks for easy sharing
- Multiple sauce levels so everyone stays happy
- Fresh cucumber slices to cool the heat
Storage Tips
Best Practice – Serve Immediately:
- Maximum crispiness when served fresh
- Sauce coating stays perfect for 30 minutes
Leftover Storage:
- Refrigerate: Up to 3 days in airtight container
- Reheat: Air fryer at 350°F for 3-4 minutes
- Sauce separately: Store unused sauce up to 1 week
Make-Ahead Strategy:
- Coat chicken and refrigerate up to 4 hours
- Make sauce up to 3 days ahead
- Cook fresh when ready to serve
The Health Win
Compared to restaurant/takeout versions:
- 60% less oil than deep-fried versions
- Control over sodium and sugar content
- Higher protein, lower calories per serving
- No mystery ingredients or preservatives
Per serving: 285 calories, 28g protein, 12g carbs, 14g fat
Perfect for families wanting restaurant flavors with better nutrition awareness and budget savings!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well but can dry out easier. Watch timing carefully, they may need 1-2 minutes less cooking time. Thighs stay juicier and are more forgiving.
What if I don’t have cornstarch?
Cornstarch is crucial for the signature crispy texture. If you absolutely must substitute, use potato starch or tapioca starch. Regular flour alone won’t give you the same crispiness.
Can I make this gluten-free?
Absolutely! Replace the flour with gluten-free flour blend (1:1 ratio). The cornstarch is naturally gluten-free. Make sure your sweet chili sauce is gluten-free too.
How do I know when the chicken is perfectly done?
Use a meat thermometer – 165°F internal temperature is perfect. Visually, it should be deep golden brown and sound crispy when tapped with tongs.
Can I make the sauce less spicy for kids?
Yes! Start with just 1 teaspoon sriracha and add extra honey. You can always serve extra sauce on the side for adults who want more heat.
Why does my coating fall off during cooking?
Make sure chicken is completely dry before coating, don’t skip the double-coating process, and let it rest for 5 minutes before cooking. Also, don’t overcrowd the basket.
Can I prep this ahead for a party?
You can coat the chicken up to 4 hours ahead and refrigerate. Make the sauce up to 3 days ahead. Cook fresh when guests arrive for best results.
What’s the best way to cut chicken for even cooking?
Cut all pieces roughly the same size (about 1-inch). Slightly flatten thick pieces with a meat mallet if needed. Uniform size ensures even cooking.
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